Analysis of metabolic markers of tea origin by UHPLC and high resolution mass spectrometry

Author:

Fraser Karl,Lane Geoff A.,Otter Don E.,Hemar Yacine,Quek Siew-Young,Harrison Scott J.,Rasmussen Susanne

Funder

NZ Foundation for Research & Technology (FRST

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Beneficial effects of green tea—A review;Cabrera;Journal of the American College of Nutrition,2006

2. Production, quality, and biological effects of oolong tea (Camellia sinensis);Chen;Food Reviews International,2011

3. Study on discrimination of roast green tea (Camellia sinensis L.) according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition;Chen;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2009

4. Hierarchical scheme for LC–MSn identification of chlorogenic acids;Clifford;Journal of Agricultural and Food Chemistry,2003

5. HPLC–MSn analysis of phenolic compounds and purine alkaloids in green and black tea;Del Rio;Journal of Agricultural and Food Chemistry,2004

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